Oven-Fried Zucchini Sticks Recipe at Cooking.comSource AdEatingWell Free Trial Issue!DIRECTIONSPreheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.

Preparation method

Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.

Mix together the flour, sugar, salt and baking powder in a bowl. In another bowl, combine the beaten eggs, oil and coconut milk. Add the wet ingredients to the dry ingredients, and stir well. Add the vanilla and coconut; stir well.

Fill the prepared cases with the cupcake mixture and bake in the preheated oven for 25 mins.

For the chocolate ganache: Place the chopped chocolate in a bowl. Heat the cream over medium heat and once bubbling at the edges, pour over the chocolate. Mix until smooth and shiny. Place the bowl in the fridge until cold.

Once the cupcakes are cool, remove the ganache from the fridge and whip thoroughly. Ice with the ganache using a piping bag, or simply with a knife.

Preparation method

Wash your hands and tie back your hair. Preheat the oven to 200 C or gas mark 6. Put the paper cases in the bun trays and leave to one side.

In a bowl mix together Butter and sugar until it is smooth and creamy. Gradually add the eggs until they are all beaten in. Then gradually add the flour until all of the flour is gone. Add the milk gradually until it makes a smooth paste.

Gradually put the cake mixture into the bun cases. Make the bun cases half-full.

Now add the cake trays to the oven with the bun cases filled with the cake mixture.

Leave the cup cakes in the oven for 15- 20 mins.

You can tell they are ready once they are a light brown or if you stick a knife or fork into one of the cup cake and none of the cake mixture sticks to the knife or folk. Or you can tap one of your fingers onto one of the cakes and if it bounces back then it means it is done.

Once the cakes are done take them out of the oven and place the trays on

Preparation method

In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.

In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla and orange extract. Gradually beat in the icing sugar until the mixture is fluffy. Mix in double cream.

Beat together the eggs, caster sugar and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 of the walnuts. Transfer to the prepared muffin tin.

Bake 25 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

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Preparation method

Preheat the oven to 220°C (425°F, gas mark 7). Lay a large sheet of foil on a baking tray. Pile the pumpkin and onions in the middle of the foil. Alternatively, prepare 4 sheets of foil and cook the pumpkin in individual parcels.

Scatter the garlic and sage over the pumpkin, then drizzle the oil over and add seasoning to taste. Fold up the foil to enclose the pumpkin, then fold the edges together to seal the vegetables inside a neat parcel.

Bake the pumpkin parcel or parcels for 30 minutes, then open the foil and bake for a further 5 minutes or until the pumpkin is tender and beginning to brown. Serve hot.

Copyright

Copyright by The Readers Digest Association, Inc. 2004

Some more ideas

*To make a substantial snack or light meal, toss 200 g (7 oz) feta cheese, diced, with the cooked pumpkin. Cut a part-baked ciabatta loaf in half, then slice each half in two horizontally. Lightly toast the cut sides of the bread, then pile the pumpkin mixture on top and grill for about 5 minutes or until golden brown. Serve hot with a mixed salad. *Try fresh thyme, oregano or rosemary with the pumpkin instead of sage. They all taste good with the slightly sweet vegetable.

Plus points

*Until quite recently, pumpkin only appeared in the shops for a short period around Halloween and then was used mainly for making lanterns. Now pumpkin is available for most of the autumn and winter. This delicious vegetable is a good source of fibre and a useful source of vitamin B1. *Onions and garlic are not just valuable assets in the kitchen, they have been used throughout history as a cure-all. Recent research suggests that they can help to lower blood cholesterol and so reduce the risk of heart disease.

Ingredients

1 small pumpkin

1 teaspoon dark brown soft sugar

1/2 teaspoon butter

1 to 2 teaspoons ground cinnamon

Preparation method

Preheat oven to 180 C / Gas mark 4.

Cut off the top of the pumpkin and scrape out seeds. Place the butter and brown sugar inside the pumpkin and sprinkle with cinnamon. Put the pumpkin top back on and place pumpkin in a roasting tray with a little water in the bottom.

Bake in preheated oven for about 30 minutes, or until tender.

Tip:

Try a red onion squash instead of pumpkin - they're the perfect size and in season from late August.

Preparation method

Heat oil and butter in a small frying pan or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)

Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.

Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.

Puree tomatoes, chillies and coriander in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and coriander. Add yoghurt a little bit at a time, stirring constantly to avoid curdling.

Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.

To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with naan. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Preparation method

Preheat oven to 80 C / Gas mark 1/4.

Peel garlic and crush to release juices. In a large frying pan, sear the chicken in 1 tablespoon olive oil and white wine. Place the garlic in a lightly greased 23x33cm (9x13 in) baking dish and place seared chicken on top.

Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes or until the chicken is cooked through.

In a medium frying pan, cook the onion in 1 teaspoon of olive oil and butter, until soft and golden.

Add tomatoes and rosemary, or any combination of your favourite fresh herbs to taste. Stir together and remove from heat.

Cook tagliatelle according to package instructions and drain.

Place tagliatelle in a long, shallow serving dish. Pour the onion and tomato mixture over it, then place baked garlic chicken pieces on top with some or all of the garlic.

1. Heat the oven to 180 degrees C / 350 degrees F / Gas Mark 4.2. To make the lemon filling: In a medium saucepan, whisk together 200g caster sugar, flour, cornfour and salt. Stir in water, lemon juice and lemon rind. Cook over medium-high heat, stirring frequently, until mixture comes to the boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 100ml of the hot sugar mixture. Then, whisk egg yolk mixture back into remaining sugar mixture. Bring to the boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into pastry case.3. To make the meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges.4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Preparation method

First make the filling. Heat the oil in a large pan, add the onion and cook for 10 minutes or until softened. Stir in the garlic, green pepper, corn and chilli, and cook for 5 more minutes.

Add the tomatoes with their juice, the ground coriander, cumin, sugar and stock cube or bouillon. Season with salt and pepper to taste, and stir well. Bring to the boil, then reduce the heat and simmer for 10 minutes.

Stir in the chicken, beans and half the fresh coriander. Heat through gently for 5 minutes. Preheat the oven to 200°C (400°F, gas mark 6).

Lightly oil a large china flan dish, measuring about 28 cm (11 in) in diameter and 5 cm (2 in) deep. Place a tortilla on the bottom and spoon over one-fifth of the filling. Cover with a second tortilla, then spread over another fifth of the filling. Continue layering, finishing with the last tortilla on top. The stack will be slightly higher than the side of the dish.

Mix the yogurt with the soured cream, 50 g (1¾ oz) of the cheese and 2 tbsp of the remaining coriander. Spoon over the top of the pie. Sprinkle with the remaining cheese. Bake for 25 minutes or until the top is golden. Sprinkle with the rest of the coriander and serve hot, cut into wedges.

Tortillas, whether made from masa harina, a type of cornmeal, or wheat, are a good source of starchy carbohydrates. * There is little nutritional difference between canned red kidney beans and cooked dried ones, and canned beans are certainly a lot more convenient. * Chicken is an excellent source of protein and a good source of many of the B vitamins, particularly B1 and niacin. Eaten without the skin, it is low in fat and the fat that is present in the meat is mainly the more beneficial unsaturated type.

Stewed Round of Beef Recipe at Cooking.comDIRECTIONSTie up the beef with string and season. Heat the oil in a heatproof casserole and brown the meat on all sides over medium heat. Remove and set aside.

Fry the onions and garlic gently in the same oil, followed by the carrots and then the tomatoes.

Add the Cognac, water, bay leaves and lemon zest, then put the meat back in. Add a little salt, cover and cook over low heat for 1-1 1/2 hours.

Preparation method

Place rack in lowest position in oven. Heat oven to 230 degrees C / Gas 8.

To make topping: Mix 125g flour, 100g brown sugar, 100g caster sugar and 1 teaspoon cinnamon; rub in butter until mixture is moist and crumbly, and clumps together easily.

To make filling: Peel, core and slice apples into approximately 3mm slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, caster sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.

Layer apple slices in pastry case. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.

Place pie on baking tray in oven to catch juice drippings. Bake for 15 minutes. Reduce oven temperature to 180 degrees C / Gas 4, and bake for 45 minutes to one hour; bake until centre of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

Apple pie tips

To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.

If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.

Preparation method

Preheat oven to 190 C / Gas 5.

Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together caster sugar, 2 tablespoons flour, cinnamon and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in sultanas and walnuts if desired. Spoon mixture into pastry case.

In a small bowl mix together 8 tablespoons flour and brown sugar. Rub in butter until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminium foil.

Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.

Apple pie tips

To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.

If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.

Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.

In a stewpan, combine the olive oil, onion, pancetta, sage leaves and garlic and fry gently for 2 or 3 minutes. Do not let the garlic brown. Add the lentils and water to cover. Season with salt, cover and cook over low heat for 1 hour.

Serve as an accompaniment to any kind of cooked pork product or with fresh polenta

Preparation method

Put all the ingredients for the stock in a large saucepan with 1.4 litres (2½ pints) water – there's no need to peel or chop the ginger and spring onions as they will be discarded after cooking. Bring to the boil, skimming off any scum, then cover and simmer for 1 hour. Strain the stock and discard the flavourings.

While the stock is simmering, rinse the dried mushrooms in cold water and put them in a bowl. Pour over boiling water to cover and leave to soak for 20 minutes. Drain, then discard the tough stalks and cut the mushroom caps into thin slices.

Heat the sesame oil in a large saucepan, add the ginger and cook for 30 seconds, stirring. Add the shrimp stock and mushrooms, bring to the boil and simmer for 3 minutes. Add the spring onions, bamboo shoots, shrimps or prawns, and soy and fish sauces. Bring back to the boil, then add the noodles and simmer for 2–3 minutes or until softened. Serve hot, sprinkled with coriander leaves.

Copyright

Copyright by The Readers Digest Association, Inc. 2003

Some more ideas

For a tasty variation, cook fish balls in the stock. To make the fish balls, put 150 g (5½ oz) skinless cod or haddock fillet in a blender or food processor with 1 spring onion, chopped, 1 cm (½ in) piece fresh root ginger, chopped, 1 tbsp beaten egg and 1 tbsp cornflour, and process until smooth. Chill the mixture while making the shrimp stock and soaking the mushrooms. Roll the fish mixture into 16 small balls. In step 3, omit the cooked shrimps or prawns and drop the fish balls into the boiling stock when you add the noodles. Cook for 2–3 minutes or until the balls float to the surface. Add 45 g (1½ oz) baby spinach leaves and bring back to the boil. Serve with shredded coriander leaves scattered over the top. * The soup can also be served as a light lunch dish. Simply add double the quantity of egg noodles (170 g/6 oz) and shrimps or prawns (250 g/9 oz).

Plus points

The variety of ingredients used in this tasty soup provides lots of essential nutrients, but the result is still very low in calories. * Shrimps and prawns are a good source of calcium, an essential mineral for healthy bones and teeth. * For centuries, ginger has been recognised as having medicinal properties, particularly aiding digestion and preventing nausea. Ginger biscuits are often recommended to pregnant women to help relieve the symptoms of morning sickness.

Ingredients

3 (500g) containers chicken stock, such as Joubere

2 tablespoons cornflour

2 tablespoons soy sauce

3 tablespoons white wine vinegar

1 spring onion, minced

3 eggs, beaten

Preparation method

In a large saucepan, heat chicken stock. Mix cornflour with a small amount of water, and stir into stock. Add soy sauce, vinegar and spring onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring vigorously. Serve immediately.

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